Dhal Palak (Lentils with Spinach) - Be Inspired - Food Wine Travel

Ingredients

• 375g (2 cups) red split lentils
• 2 teaspoons ground turmeric
• 1.25 litres water
• Salt flakes, to taste
• ⅓ cup ghee
• 1 red onion, chopped
• 2 cloves garlic, crushed
• 3 small green chillies, seeded, finely chopped
• 200g baby spinach leaves
• 2 teaspoons cumin seeds
• 2 teaspoons brown mustard seeds
• 2 branches curry leaves
• Steamed basmati rice, for serving